| 响应面法优化玉米抗性淀粉制备工艺 |
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| 引用本文： | 张焕新,于博,金征宇. 响应面法优化玉米抗性淀粉制备工艺[J]. 食品科学, 2011, 32(22): 11-15. DOI: 10.7506/spkx1002-6630-201122003 |
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| 作者姓名： | 张焕新 于博 金征宇 |
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| 作者单位： | 1.江南大学食品学院，食品科学与技术国家重点实验室2.江苏畜牧兽医职业技术学院食品科技学院 |
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| 基金项目： | 江苏省自然科学基金创新学者攀登项目(BK2008003); 江苏畜牧兽医职业技术学院科技项目(YB201004); 江苏省“青蓝工程”资助项目 |
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| 摘 要： | 研究普鲁兰酶法制备玉米抗性淀粉的工艺。在单因素试验基础上，采用响应曲面法研究pH值、反应温度、反应时间和加酶量对抗性淀粉得率的影响，优化玉米抗性淀粉制备工艺，建立各因素与抗性淀粉得率关系的数学回归模型。确定最佳的制备工艺条件为普鲁兰酶加酶量12.8ASPU/g、反应时间32h、反应温度46.2℃、pH5.0。在该制备条件下，抗性淀粉得率为46.2%。
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| 关 键 词： | 抗性淀粉 普鲁兰酶 玉米淀粉 响应面 |
Response Surface Methodology for Optimization of Maize Resistant Starch Preparation with Pullulanase |
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| ZHANG Huan-xin,,YU Bo,JIN Zheng-yu. Response Surface Methodology for Optimization of Maize Resistant Starch Preparation with Pullulanase[J]. Food Science, 2011, 32(22): 11-15. DOI: 10.7506/spkx1002-6630-201122003 |
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| Authors: | ZHANG Huan-xin YU Bo JIN Zheng-yu |
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| Affiliation: | (1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University,Wuxi 214122, China；2. School of Food Science and Technology, Jiangsu Animal Husbandry andVeterinary College, Taizhou 225300, China) |
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| Abstract: | In this study, resistant starch was prepared from maize starch with pullulanase. Based on one-factor-at-a-time experiments, the main parameters of pullulanase hydrolysis were investigated by response surface methodology (RSM), including reaction temperature, pH value, reaction time, and pullulanase amount, and a mathematical model describing resistant starch yield was developed. The optimum preparation conditions were achieved as follows: pullulanase amount 12.8 ASPU/g, reaction temperature 46.2 ℃, reaction time 32 h, pH 5.0. Under these conditions, the yield of the maize resistant starch is 46.2%. |
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| Keywords: | resistant starch pullulanase maize starch response surface methodology(RSM) |
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